Mushroom Potato Gnocchi with Creamy Leek Sauce and Crispy Shallots

Mushroom Potato Gnocchi with Creamy Leek Sauce and Crispy Shallots

Maitake & oyster mushroom, all-potato gnocchi with a creamy leak foam sauce and topped with crispy shallots! Chef Samantha New of Eclat Culinary created this delicious and nourishing masterpiece. We love her. You will thank us for this recipe that will wow your guests.

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Gluten-Free Potato Lasagna

Servings: 6   Prep Time: 20 Minutes            Cook Time: 40 Minutes

  • 1 1/4 lbs. thinly sliced Yukon Gold potatoes, divided

  • 2 links Italian turkey sausage

  • 1 1/2 cups chopped onion

  • 1 cup fat-free ricotta cheese

  • 1 tsp. dried basil or Italian seasoning

  • 1/2 tsp. garlic powder

  • 1 egg white

  • 2 cups gluten-free marinara sauce, divided

  • 1 cup shredded part-skim mozzarella cheese, divided

Remove sausage from casing and crumble into a medium skillet with onion. Cook for 10 minutes or until browned, breaking up sausage with the back of a spoon. Stir together ricotta, basil, garlic powder and egg white in a small bowl. Spread 1/2 cup marinara sauce on the bottom of a 9-inch square baking dish. Place 1/3 of the potatoes in the bottom of the dish, forming a solid layer with no gaps. Drop 1/2 the ricotta mixture in spoonfuls over the top and spread out just a little. Sprinkle with 1/2 of the mozzarella and 1/2 the sausage mixture. Add 1/2 cup more sauce then repeat potato, cheese and meat layers. Top with the last layer of potatoes, remaining sauce and mozzarella. Cover with plastic wrap and make a small slit to vent. Microwave on HIGH for 30 minutes or until potatoes are tender. Serve and enjoy! Recipe courtesy of the U.S. Potato Board.

Nutrition: 300 calories. Protein: 18g, Fat: 11g, Carbs: 27g, Fiber: 3g, Sugar: 7g